What’s the Difference Between Bleached and Unbleached Flour

What’s the difference between bleached and unbleached flour?

Bleaching refers to any chemical treatment which results in a change from white to colorless (or sometimes light gray) materials. This process may involve heat, chemicals, or other methods. Unbleaching refers to any chemical treatment which does not result in such a change. Some examples include baking soda and vinegar, bleach solution used for cleaning purposes, and even some foods like applesauce and yogurt.

Unbleached flour is usually defined as those manufactured without the use of chlorine or other chemicals to remove impurities. These are commonly referred to as “natural” flours. They are generally considered healthier than their bleached counterparts because they do not contain artificial ingredients such as coloring agents, preservatives, and emulsifiers.

However, there are many types of bleached flour available today. Some are made with natural ingredients such as rice bran, wheat germ, coconut oil, etc., while others have been chemically treated to eliminate undesirable substances. If you’re looking for unbleached flour for baking, look no further than whole grain brown rice flour!

Whole grains provide a higher protein content and less gluten than refined flours. Brown rice flour is naturally low in sodium and high in fiber. It also contains high quality protein, vitamins, and minerals!

You can also try our unbleached pastry flour or all-purpose flour, which are both easy to find in most groceries or specialty stores. All of these varieties can be used to make the most delicious baked goods!

Unbleached Flour

Is unbleached flour healthy?

The answer is a resounding YES! Compared to bleached white flour, unbleached flour is not treated with harsh chemicals or additives. Unbleached flour contains more vitamins (such as E and some B-complex vitamins) and nutrients than its bleached counterparts. It also has a milder flavor and darker color.

In fact, some health food stores sell “freshly ground” unbleached flour because of its superior flavor and nutritional content!

What is unbleached flour used for?

Unbleached flours are used in all the same foods that bleached flours are used in. They can be found in breads, cakes, muffins, cookies, and pastas. They are sometimes substituted in all or in part for all-purpose flour in yeast bread recipes.

Can you substitute unbleached flour for bleached flour?

You can substitute them, but you may need to make some adjustments to your recipe. Since unbleached flours are lighter than bleached flours, use less when substituting in a recipe. Using too much of it can make your baked goods flat and dense.

Do you have any recipes using unbleached flour?

Of course! Try our delicious holiday Mini Fruitcakes for a fun baking project with your kids. They’re sweet, chewy, and full of dried fruit. Just substitute 1 cup of our all-purpose flour for 1 cup of the bleached flour the recipe calls for.

How much does unbleached flour cost?

The cost can vary from brand to brand and store to store, but in general it is comparable to the price of its bleached and enriched counterparts. It is a tad more expensive and is usually found in specialty stores.

Why should I eat unbleached flour?

Whole grain flours such as our unbleached flour are high in complex carbohydrates, fiber, B-vitamins, calcium, and potassium. They also have a low glycemic index, which makes them a great choice for diabetics or anyone with a sweet tooth! They contain no cholesterol or fat and very little sodium.

Sources & references used in this article:

Role of free flour lipids in batter expansion in layer cakes. I. Effects of “aging.” by RL Clements, JR Donelson – Cereal Chem, 1982 – cerealsgrains.org

Reaction of Flour of Some Varieties of Hard Red Spring Wheat to Bleaching Agents by RK Larmour, WF Geddes… – Canadian Journal of …, 1932 – NRC Research Press

MILLING AND BAKING QUALITY by WC SHUEY, LD SIBBITT, BL D’APPOLONIA – 1975 – online.cerealsgrains.org

The Digestibility of Bleached Flour by EW Rockwood – Proceedings of the Iowa Academy of Science, 1910 – scholarworks.uni.edu